Artículo
Assessment of virgin olive oil stability during storage by 1H-NMR fingerprintng and chemometrics
Alonso Salces, Rosa Maria
; Gallo, Blanca; Poliero, Aimará Ayelen; Viacava, Gabriela Elena
; García González, Diego Luis; Gallina Toschi, Tullia; Servili, Maurizio; Berrueta, Luis Angel
Fecha de publicación:
12/2021
Editorial:
Servizi Editoriali Assoc Srl
Revista:
Rivista Italiana Delle Sostanze Grasse
ISSN:
0035-6808
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The quality of virgin olive oil (VOO) is related to its oxidative stability, storage, and sensory and nutri- tional properties. VOO oxidation leads to the formation of off-flavour substances, degradation of its bio- active antioxidants and accumulation of degradation compounds, causing the loss of its sensory and health-promoting qualities, its commercial value and consumer acceptance [1]. VOO resistance to oxi- dation depends on its chemical composition and its exposure to pro-oxidant factors such as oxygen, light and temperature. VOO stability during storage was studied by an untargeted metabolomics ap- proach based on 1H-NMR fingerprinting and pattern recognition simulating normal shelf life conditions throughout its commercialization.
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos (IIPROSAM)
Articulos de INSTITUTO DE INVESTIGACIONES EN PRODUCCION, SANIDAD Y AMBIENTE
Articulos de INSTITUTO DE INVESTIGACIONES EN PRODUCCION, SANIDAD Y AMBIENTE
Citación
Alonso Salces, Rosa Maria; Gallo, Blanca; Poliero, Aimará Ayelen; Viacava, Gabriela Elena; García González, Diego Luis; et al.; Assessment of virgin olive oil stability during storage by 1H-NMR fingerprintng and chemometrics; Servizi Editoriali Assoc Srl; Rivista Italiana Delle Sostanze Grasse; 98; 4; 12-2021; 283-286
Compartir